Cheesecake

By: The Instant Pot College Cookbook by Julee Morrison

This cheesecake recipe has a creamy New York–style texture with a crumb crust and plenty of options. I’m providing a basic recipe, which you can consider a foundation for your imagination. When my daughter MacKenzie wanted to learn to cook, she chose cheesecake as her first recipe. Together we made this basic recipe and it was a hit! Then she started experimenting and creating new flavors (see the tips), and now she is a master of cheesecake. She says it is the dessert she will be known for. You can top this simple version with any toppings you like, such as such as fresh fruits, canned pie filling, caramel sauce, chocolate chips, or preserves.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Cooking Technique

Pressure Cook

Keywords

8 servings, all-purpose flour, brown sugar, contributed, cook 35 min, cream cheese, crushed graham crackers, dessert, easy, fine sea salt, granulated sugar, large eggs, modern, nonstick cooking spray, prep 10 min, pressure cook, sour cream, The Instant Pot College Cookbook by Julee Morrison, unsalted butter, vanilla extract

Prep Time

10 min

Cook Time

35 min

Servings

8 servings

Ingredients

Nonstick cooking spray
1 1/4 cups crushed graham crackers
unsalted butter
2 tbsp granulated sugar
16 oz cream cheese
1/2 cup brown sugar
1/4 cup sour cream
1 tbsp all-purpose flour
1/2 tsp fine sea salt
2 tsp vanilla extract
2 large eggs

Instructions

Grease a 7-inch spring-form pan with nonstick cooking spray. I recommend placing a piece of parchment paper on the bottom and greasing this as well.
In a large mixing bowl, combine the graham cracker crumbs, butter, and granulated sugar and mix until moist. Pour the mixture into the prepared pan and press firmly to the bottom and up the sides about 2 inches.
In another large mixing bowl, use an electric mixer to beat the cream cheese and brown sugar until creamy. Add the sour cream and mix, scraping the sides of the bowl. Add the flour, salt, and vanilla and stir to combine. Add the eggs, one at a time, and stir just until incorporated; do not overbeat. Pour the mixture into the prepared crust. Cover the pan with a paper towel and then aluminum foil.
Pour 1 cup of water into the inner cooking pot and place a trivet in the bottom. Using a sling, lower the pan onto the trivet. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 35 minutes. When cooking ends, let the pressure release naturally for 20 minutes, then turn the valve to “venting” to quick release the remaining pressure.
Unlock and remove the lid. Using the sling, lift the pan out of the pot. Allow the cheesecake to cool on a cooling rack to room temperature and then refrigerated, still covered with foil, for at least 4 hours before serving.

Notes

Variation tips:
Make mason jar cheesecakes
using six mason jars instead of a spring-form pan and omitting the crust. Add 1/2 cup batter to each jar and cover with foil. Arrange three jars on the trivet in the pot and stack the remaining three jars on top of them. Lock the lid into place, turn the valve to “sealing,” select Manual or Pressure Cook, and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, let the pressure release naturally for 15 minutes, then turn the valve to “venting” to quick release the remaining pressure. Let the jars cool on a rack and then refrigerate for at least 2 hours.
Make chocolate cheesecake by substituting chocolate wafer cookie crumbs for the graham cracker crumbs and adding 8 ounces melted chocolate chips to the batter. After the cheesecake has chilled, heat one (16-ounce) tub of chocolate frosting in the microwave for 5 seconds. Stir and pour over the top of the cheesecake.
Make salted caramel cheesecake by substituting crushed butter crackers for the graham cracker crumbs. Add 1 tablespoon caramel syrup to the batter, and top with dulce de leche and coarse sea salt.

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